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RECIPES
CHOCOLATE-HAZELNUT CREMEUX
Ingredients:
1 sheet silver gelatin
2/3 cup milk
2/3 cup heavy cream
1 1/3 cups gianduja chocolate, chopped
2/3 cup unsalted butter
Flaky sea salt

Steps:
1. Soak the gelatin in a medium bowl of ice water until completely softened.
2. In a medium pot, bring the milk and cream to a simmer.
3. Squeeze the water from the gelatin, add to the pot, and stir to dissolve.
4. Place chocolate in a heatproof bowl and pour the hot milk/cream mixture over the top. Use a hand mixer to blend until completely smooth. Add the butter and blend until smooth. Season with flaky sea salt and transfer to a large bowl (or pastry bag). Place in the refrigerator to chill completely, at least 3 hours.
CHOCOLATE TART
Ingredients:
For the pâte sucrée:
2/3 cup all-purpose (plain) flour, plus more for dusting
1 1/2 tablespoons buckwheat flour
2 tablespoons cornstarch
Pinch of kosher salt
1/3 cup unsalted butter
1/4 cup sugar
1/4 teaspoon vanilla extract
1 egg
For the praline feuilletine:
2/3 cup hazelnuts
1/2 cup sugar
1/2 cup water
1 tablespoon glucose
Canola oil
3 1/3 tablespoons feuilletine
1 1/4 teaspoons kosher salt
For the assembly:
Chocolate-hazelnut crémeux (recipe below)
Flaky s...